Saturday, July 30, 2011

Berry compound butter

This is the recipe that launched this blog.  I read about berry compound butter on Pioneer Woman's site and it was all I could think about all week.  I had some strawberries in the fridge and I keep thinking about yummy strawberry butter melting over biscuits, french toast, waffles, pancakes, the list could go on and on.  I planned on making it during the week, but the week quickly got busy, and before I knew it, it was Saturday.  Which is just fine in my world because Saturdays are typically a little slower, a little calmer, a little bit special.  So I woke up on Saturday morning and made french toast (using some inspiration for Pioneer Woman's recipe) and this strawberry compound butter.  Since it's just my little family, I modified the recipe to include one stick of butter and about 1/3 cup of strawberries.  Let me tell you, it was everything I had hoped it would be and more!  So grab a stick of butter and some leftover berries lying around your house.  You definitely do not want to pass up this recipe. 


  • 1 pound Unsalted Butter, Softened
  • ½ cups Raspberries
  • ½ cups Blackberries
  • 1 loaf Crusty Bread: Baguette, French Loaf, Etc.
  • 4 whole Egg Yolks
  • 2 cups Half-and-half
  • 1 Tablespoon Sugar
  • 2 teaspoons Vanilla
  • Zest Of One Lemon
  • Maple Syrup For Serving
  • Sifted Powder Sugar, For Serving (optional)

Preparation Instructions

Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat with other kind of berry.
With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut.
Once it’s a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you’re ready to use it. Butter should be nice and firm.
NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! For French toast, though, the maple syrup makes things sweet enough.
To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated.
Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn.
Remove berry butters from fridge. Unwrap one end and cut slices. Lay one slice each onto each serving of French toast. Sprinkle with powdered sugar if desired, then drizzle with warm maple syrup.

Recipe from Pioneer Woman's website:

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